The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.

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The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.

I had never heard of Picadillo Craig and I'm interested in trying your recipe.
It sounds good to me except for the black raisins. I like golden raisins however so I'll use those.

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Sliced olives are used in my house in Cheese balls, in tomato based sauces, in enchilada pie, in fresh salads, in gazpacho, and filled with cheese. They add a nice flavor to Italian style meatballs as well.

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The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.

I don't care for the raisins either and just don't use them. I know raisins are traditional and my parents used raisins in their picadillo.
When I was a kid i would just pick them out. Today i just leave them out.

Quote:

Originally Posted by Kayelle

I had never heard of Picadillo Craig and I'm interested in trying your recipe.
It sounds good to me except for the black raisins. I like golden raisins however so I'll use those.

You can eliminate them altogether. But then they would not be traditional.
I care more about how the dish tastes and raisins IMO add nothing but another layer of bite/texture.
The olives and capers are the stars in picadillo.

I just remember a former work cafeteria made Croque Monsieur's ( grilled French toast, ham, turkey, melty cheese) and they added sliced black California olives on top of a thick béchamel sauce before adding the top slice of eggy bread and grilling. I also didn't realize that sauce was béchamel until I looked up how to spell CM and read some traditional / variable ingredients. I didn't see Olives aren't mentioned, but I remember I wish they would have added more of them.

One of the best salads I ever had was when we lived in the Bay Area. There was a little deli that made a black olive and parsley salad with an Italian dressing that was delicious! Chopped black olives, chopped up parsley and the dressing, that's it.